Crab Stuffed Mushrooms

A classic, crowd-pleasing appetizer-juicy mushrooms stuffed with sweet crab, herbs, garlic confit, and a golden Parmesan crust.

Why You'll Love Crab Stuffed Mushrooms

Golden, crispy, and filled with rich, savory crab-these bite-sized mushrooms are pure appetizer perfection. They come together quickly, look fancy on a platter, and disappear just as fast. A surefire hit for dinner parties or holiday spreads.

Tips and Tricks

Choose mushrooms with large caps for easier stuffing and better presentation.
Use garlic confit for a sweeter, more mellow flavor-or raw garlic if you want a sharper kick.
Don't overstuff or the filling may overflow during baking-2 to 3 tablespoons per mushroom cap is perfect.

Variations

Swap crab for chopped shrimp or scallops for a different seafood twist.
Add a pinch of red pepper flakes or Calabrian chili for heat.
Use different herbs like tarragon or dill in place of basil for a unique profile.

Substitutions

Use dairy-free Parmesan and mayo to make it lactose-free.
Swap panko for crushed gluten-free crackers if panko isn't available.
Substitute green onions with finely minced shallots if needed.

Best Served With

Chilled white wine or Champagne
Crispy green salad with vinaigrette
Grilled shrimp skewers or lamb chops
Pickled vegetables or marinated olives

How to Store Leftovers

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a 375°F oven for 8-10 minutes until warmed through and crisped back up.
Avoid microwaving to preserve the texture.

Common Questions

What type of crab should I use?

Lump crabmeat or claw meat both work well-just make sure it's fully cooked and well-drained.

Can I make these ahead of time?

Yes-stuff the mushrooms and refrigerate them up to a day in advance. Just bake when ready to serve.

Close-up of baked stuffed mushrooms topped with golden-brown cheese and herbs, garnished with green onion slices, arranged on a white plate.

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A classic, crowd-pleasing appetizer-juicy mushrooms stuffed with sweet crab, herbs, garlic confit, and a golden Parmesan crust.

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Prep Time 15

Total Time 35

Course: Appetizer, Seafood

Cuisine: American

Calories: 799

Ingredients Equipment Method Nutrition

Ingredients

6-8 large white mushrooms cleaned
1½ tablespoon olive oil
½ cup cooked crabmeat finely chopped
¼ cup basil leaves packed
2 tablespoon flat-leaf parsley packed
¼ cup panko breadcrumbs gluten free if needed
1 tablespoon kosher salt
¼ cup grated Parmesan divided
¼ cup mayonnaise
3 cloves garlic confit or 2 fresh cloves, minced
2 green onions chopped
kosher salt to taste
black pepper to taste

Equipment

Sheet pan or baking dish
Oven + broiler
Spoon or small scoop
Medium mixing bowl

Method

Preheat oven to 375°F.
Remove and discard mushroom stems. Place caps on a baking sheet or dish. Drizzle with olive oil, toss to coat, then arrange stem-side up.
In a medium bowl, combine Parmesan (reserve 1-2 tbsp), panko, garlic confit, green onion, and parsley. Stir in crabmeat and mayo. Mix until well combined. Taste and adjust salt and pepper.
Spoon 2-3 tablespoon of filling into each mushroom cap. Sprinkle with reserved Parmesan.
Bake for 15-18 minutes, or until golden and edges are crispy.
Broil for 1-2 minutes for extra browning. Let cool for 5 minutes before serving.

Nutrition

Calories: 799kcalCarbohydrates: 17gProtein: 23gFat: 71gSaturated Fat: 14gPolyunsaturated Fat: 28gMonounsaturated Fat: 27gTrans Fat: 0.1gCholesterol: 111mgSodium: 8268mgPotassium: 391mgFiber: 2gSugar: 2gVitamin A: 1484IUVitamin C: 18mgCalcium: 358mgIron: 3mg